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仲迎鑫

Associate Professor Supervisor of Master's Candidates

School/Department: College of Agriculture
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral degree
Professional Title:Associate Professor
Alma Mater:ios版雷竞技官网

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Paper Publications Home >> Scientific Research >> Paper Publications: 夏树凤,江广帅,赵鸿,方乾,胡诗琪,王凡,蔡剑,王笑,周琴,仲迎鑫,姜东.基于Meta分析和气象因子驱动的苏豫皖小麦籽粒蛋白质含量地理空间分布特征,麦类作物学报,2021,41(2021年08期):1033-1043(Correspondence Author)

郑宝强,方乾,张晨旭,HEMAT MAHMOOD,周琴,李文阳,李向楠,蔡剑,王笑,仲迎鑫,黄梅,曹卫星,戴廷波,姜东.Reducing nitrogen rate and increasing plant density benefit processing quality by modifying the spatial distribution of protein bodies and gluten proteins in endosperm of a soft wheat cultivar,FIELD CROPS RESEARCH,2020,253:-(Participating authors)

仲迎鑫,Nanna HjortVidkj?r,Julio A Massange--Sanchez,Bente Birgitte Laursen,Rene Gislum,S?ren Borg,姜东,Kim Henrik Hebelstrup.Changes in spatiotemporal protein and amino acid gradients in wheat caryopsis after N-topdressing,PLANT SCIENCE,2020,291:-(First Author)

仲迎鑫,Domenico Sagnelli,Henrik Bak Topbjerg,Harald Hasler-Sheetal,Olga Andrzejzcak,Kourosh Hooshmand,Rene Gislum,姜东,Ian Max M?ller,Andreas Blennow,Kim Henrik Hebelstrup.Expression of starch-binding factor CBM20 in barley plastids controls the number of starch granules and the level of CO2 fixation,JOURNAL OF EXPERIMENTAL BOTANY,2020,71(1):234-246(First Author)

仲迎鑫,王维领,黄鑫,刘明明,Kim Henrik Hebelstrup,杨东雷,蔡剑,王笑,周琴,曹卫星,戴廷波,姜东.Nitrogen topdressing timing modifies the gluten quality and grain hardness related protein levels as revealed by iTRAQ,FOOD CHEMISTRY,2019,277:135-144(First Author)

Protein Targeting to Starch 1 is essential for starchy endosperm development in barley,JOURNAL OF EXPERIMENTAL BOTANY,2019,70(2):485-496(First Author)

仲迎鑫,Dachao Xu,Kim Henrik Hebelstrup,杨东雷,蔡剑,王笑,周琴,曹卫星,戴廷波,姜东.Nitrogen topdressing timing modifies free amino acids profiles and storage protein gene expression in wheat grain,BMC PLANT BIOLOGY,2018,18:-(First Author)

仲迎鑫,杨梦天,蔡剑,王笑,周琴,曹卫星,戴廷波,姜东.Nitrogen topdressing timing influences the spatial distribution patterns of protein components and quality traits of flours from different pearling fractions of wheat (Triticum aestivum L.) grains,FIELD CROPS RESEARCH,2018,216:120-128(First Author)

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